Cod and Chickpea Braise with Roasted Peppers

Place the bell peppers directly over a gas flame or under the broiler, turning occasionally, until the skin is charred and blistered on all sides, about 8-10 minutes.

Transfer to a bowl and cover with a kitchen towel or plastic wrap. Let steam for 10 minutes, then peel off the charred skin, remove stems and seeds, and tear into strips. Set aside.

In a large Dutch oven or heavy-bottomed casserole, heat 4 tablespoons of olive oil over medium heat. Add the diced yellow onion and cook slowly, stirring with a wooden spoon, until soft, golden, and sweet, about 15 minutes.

Add the minced garlic and cook for another 2 minutes until fragrant. Do not rush this — you want the garlic温柔 and golden, not browned.

Grate the tomatoes directly into the pot (or finely dice and add). Cook the tomato into the sofregit over medium-low heat, stirring often, until the mixture deepens in color and concentrates, about 10-12 minutes. This slow sofregit is the backbone of the dish.

Stir the paprika and cumin into the sofregit, letting the spices toast in the oil for 1 minute.

Pour in the chicken broth and add the drained chickpeas. Stir well and bring to a gentle simmer.

Nestle the cod fillets into the braise, placing the torn roasted pepper strips on top. Season with salt and white pepper.

Cover the pot and cook over medium-low heat for 12-15 minutes, until the cod flakes easily and the chickpeas have absorbed the flavors. Do not stir too aggressively — gently swirl the pot to distribute the sauce.

Remove from heat. Finely chop the fresh parsley and squeeze the lemon juice directly into the braise.

Drizzle with an extra 2 tablespoons of good olive oil and give a gentle stir to combine.

Serve immediately in deep bowls, spooning the rich braise over crusty bread or alongside roasted potatoes. Generous and warm — the way NÚRIA would plate it.